Twice Baked Loaded Breakfast Potatoes
Delicious twice baked russet potatoes stuffed with crispy bacon, scrambled eggs, and creamy cheddar cheese, perfect for a hearty breakfast or brunch.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Ingredients
Scale
- 4 medium-sized russet potatoes
- 6 large eggs
- 6 strips of bacon
- 1 cup shredded cheddar cheese
- ½ cup sour cream
- 2 tablespoons chives, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Bake the potatoes directly on the oven rack for about 45-60 minutes until soft.
- Cook the bacon in a skillet until crispy and set aside.
- Scramble the whisked eggs in the same skillet over medium heat.
- Cool the baked potatoes, scoop out the insides, and mix with the other ingredients.
- Spoon the mixture back into the potato skins and bake again until golden.
Notes
Feel free to swap the bacon for turkey bacon or a plant-based alternative. To keep leftovers fresh, store in an airtight container in the fridge for up to 3-4 days.
Nutrition
- Serving Size: 1 potato
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 150mg